Spicy Potatoes

Mixture of herbs and spices that turns bland potatoes into an incredible dish.This recipe was put together because potatoes are as disgusting as they are cheap. After mashed and boiled potatoes for all my childhood, I swore I would eat anything but potatoes. Now they are a treat to accompany roasts, barbecues and even be used as the basis of its own dish. They can be pan fried or or baked to run along side of a cooking roast. The biggest problem when cooked right is making sure that their is enough for everyone! This recipe is still being optimized, and feel free to tune it to your own taste buds. And, like Marilyn, some like it hot. And I like it pretty hot, so judge the chilies by how hot you like your food. This recipe was actually inspired from a reference in a book, a "spicy potatoes" dish that the inn was famous for. No details were given except that it was spicy and potatoes and pan-fried. So I invented my own. When the author finally produced the recipe, I was shocked by how -not- spicy or compelling the spice mix was. So, in the end, I abandoned that recipe and continued to develop my own.

Preparing Time: 30 minutes
Total Time: 2 hours and 30 minutes
Served Person: 4

vegan vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free dairy free pescatarian

6 large potatoes peeled and cubed
15 ml garlic powder
5 ml garlic salt
15 ml dried chilies, crushed
15 ml dried thyme, rubbed
5 ml dried rosemary, crushed
5 ml dried savory, rubbed
2.5 ml dried oregano, rubbed
15 ml chili powder
5 ml paprika
1 ml ground black pepper
125-250 ml oil
1 large onion skinned and diced (optional)
2 green onions diced (optional)

Carbohydrate 146.428910453041 g
Cholesterol 0 mg
Fat 28.6906153376975 g
Fiber 20.0859411924166 g
Protein 17.4277287350234 g
Saturated Fat 3.88329534727523 g
Serving Size 1 1 Serving (873g)
Sodium 96.3769431675444 mg
Sugar 126.342969260625 g
Trans Fat 1.59336450021741 g
Calories 888 calories

side dish

There are two ways that I recommend cooking these: microwave/pan-fry and oven roasting. I will explain both and the reasons. Both start with: 1 - Peel and cube potatoes. Cubes should be roughly 1 inch square. For oven roasting: 2 - Pre-heat oven to 200'C (400'F) 3 - Add all other ingredient into a large bowl and mix thoroughly. 4 - Add potatoes and stir until the potatoes are completely coated with the spice mix. 5 - Spread evenly into a large baking pan. Potatoes should be one layer deep. 6 - Drizzle any remaining spice mix over the top. 7 - Insert into oven on middle rack and reduce heat to between 175'C (350'F) and 150'C (300'F). Cooking time will vary depending on temperature and what is being cooked with them. Test occasionally. Potatoes are ready when the center has gelled. For microwave/pan-fry version: 2 - Move potatoes to a large micro-safe bowl. 3 - Microwave on high for 10 minutes. 4 - Remove from microwave, toss potatoes to redistribute. 5 - Repeat this until the potatoes form a skin, usually about 30 minutes. 6 - Heat large skillet or wok to hi and add oil and coat the pan. 7 - When oil is hot, stir in potatoes carefully. Watch for spitting. 8 - Reduce medium-high. 9 - Keep stirring potatoes to prevent sticking until the skins crisp up. 10 - Add diced onions if desired at this point. 11 - Once the skins turn crisp, reduce heat to medium heat and add spices. 12 - Continue to stir to evenly distribute spices and cook for another 10-20 minutes, or until the centers have gelled. 13 - Stir in green onions if being used. 14 - Serve with a slotted spoon to strain any excess oil.

Spicy Potatoes

Ingredients

Nutrition facts